Refreshing Vietnamese Spring Rolls

28
Feb
2020

Looking for something light and refreshing for your lunch or dinner? Vietnamese spring rolls should definitely be on your menu lists!

Ingredients

Spring Roll

  • 10 rice paper wrappers
  • 12 medium peeled shrimps
  • 1 medium cucumber, julienned
  • 3 small carrots, julienned
  • 250g baby spinach
  • 250g red cabbage, sliced
  • 130g bean sprouts
  • 130g coriander
  • 60g fresh mint

Dipping Sauce

  • 60g peanut butter
  • 2 tbsp fish sauce
  • 1 lime
  • 3 tbsp water
  • 2 garlic cloves, minced
  • 1 red chilli, minced

Preparation

  1. Boil a pot of water and heat a pan at the same time. Add the shrimp into the pot and cook for 3 minutes or until well done. Transfer to the ice water bath and drain.
  2. Cut the shrimp into half and put aside.
  3. Dip rice paper wrapper into a bowl of warm water for 10 seconds and spread it flat on the countertop.
  4. For the spring roll: Add some cucumber, carrots, baby spinach, red cabbage, bean sprouts, coriander, and fresh mint onto rice paper wrapper. Tightly roll till 2/3 of rice wrapper and add 3 shrimp pieces before continue rolling. Repeat this step to finish making 10 spring rolls.
  5. For the dipping sauce: Add all ingredients into a sauce bowl and mixed well together. Enjoy the spring rolls by dipping the sauce. Bon Appetit!